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Tostones, shrimp, and avocado weave their way through many Latin cuisines… Tostones with Shrimp, Avocado, and Passion Fruit Slaw bring a delightful tropical twist to an easy to make small plate or light supper!
About Tostones: A Gluten Free Base
Disclaimer: Tostones are not “low calorie” or “low fat.” They’re twice-fried. DUH. So, how does a “healthyish” food blogger justify cooking and enjoying twice-fried deliciousness? My response will always be that all foods can be enjoyed occasionally. I certainly wouldn’t recommend eating tostones on a regular basis!
Tostones, from the Spanish word tostar, means “to toast.” I wish the process involved toasting rather than frying. 😂 They’re the end result of plantains (aka plátanos) fried, smushed, and fried again until they are golden brown and crispy.
You’ll find tostones in many Latin cuisines, as well as the Caribbean, but they’re thought to have originated in Puerto Rico. While they’re delicious alone as a snack (exercise discipline!), they’re awesome as a gluten free base for healthy and healthyish toppings.
Selecting Plantains
I look for mostly green plantains. They become sweeter and a bit mushy as they ripen, and while that works well for some dishes, you want a more savory and starchy taste (think potatoes or sweet potatoes).
Topping the Tostones
Tostones function in much the same way as crostini or chips… think nachos and bruschetta? They’re a great base for a plethora of tempting, tasty toppings.
My typical approach when playing with tostones is to create a spread of some sort as a second layer, and then a more substantial bit of food and a garnish to top it off. For example: In the past, I have topped tostones with a citrus-infused black bean spread, avocado slice, and a sprinkle of chopped cilantro and scallion.
Making Tostones with Shrimp, Avocado, and Passion Fruit Slaw
This appetizer/tapas (or light supper) includes 4 separate components – tostones, seasoned mashed avocado, passion fruit slaw, and marinated and grilled shrimp. And, in addition to the toppings, you’ll want to include one or more fresh garnishes (lime wedges, chopped cilantro or mint, scallions).
The tostones start with an unripe plantain, peeled, and cut into 3/4″ thick slices.
The slices are shallow-fried until they’re just beginning to brown.
The golden fried plantains are removed from the skillet, and each one needs to be pressed. Parchment (rather than towels) will help prevent sticking.
Each fried plantain should be pressed to about 1/2 of its original thickness. I use a glass with a good-sized base. A flat spatula works as well.
It was over 100 degrees on photo day, so I opted to use my cast iron griddle rather than go out in the heat. I get the pan really hot, and the shrimp only need about a minute on each side!
The 3 components – shrimp, mashed avocado, and passion fruit slaw – ready to top the prepared tostones…
The Grilled Shrimp
The Tostones Base
The Avocado Mash
The Passion Fruit Slaw
Finishing Your Tostones with Shrimp, Avocado, and Passion Fruit Slaw
We serve this healthyish dish room temperature, so no need to rush to keep the tostones hot. If you prefer them hot, keep them in a warm oven until you’re ready to assemble. They’re still likely to be room temperature by the time you put that delicious bite in your mouth!
I set up an assembly line: Tostones, avocado mash, passion fruit slaw, shrimp, and garnishes. I can knock these out for Dr A and me in a flash. If you’re making them for a larger group or a party, you might want a buddy…
Pairing Suggestions
We LOVE this dish with a fruity IPA or wheat beer. We recently discovered Real Ale Skullberry IPA, and Oskar Blues Rosé For Daze ale. Both paired really well!
If wine is more your style, try an Italian Pinot Grigio or a dry rosé (I like French and Spanish rosés). On photo day, we enjoyed a tall, icy glass of Peruvian Chicha Morada – a non-alcoholic spiced drink made with dried purple corn. Yum!
Tostones with Shrimp, Avocado, and Passion Fruit Slaw
Tostones with Shrimp, Avocado, and Passion Fruit Slaw bring a delightful tropical twist to an easy to make small plate or light supper! They're pescatarian, gluten free, and delicious!
Ingredients
Grilled Shrimp
- 12 ounces shrimp, peeled and deveined
- juice of 2 limes
- 3 cloves garlic, minced
- 1/2 teaspoon chipotle powder or adobo (optional, see notes)
- 1/2 teaspoon sea salt
Avocado Mash
- 1 avocado, seed and skin removed
- salt and pepper to taste
Tostones
- 1 large green plantain
- vegetable oil
- sea salt
Simple Passion Fruit Slaw
- 1 1/2 cups (+/-) shredded napa cabbage (see notes)
- 1/4 cup frozen passion fruit purée, thawed
- juice of 1 lime
- 1 tablespoon white wine, champagne or sherry vinegar
- 1 tablespoon olive oil mayonnase
- 1 teaspoon agave nectar (or honey)
- 1/2 teaspoon sea salt
Instructions
The Shrimp
Combine marinade ingredients and shrimp in a zip bag. Marinade 15-30 minutes.
Grill until pink and opaque (about 1-2 minutes per side).
The Avocado Mash
Mash the avocado, and taste for seasoning.
The Tostones
Slice peeled plantain(s) into 3/4" +/- slices.
Fry in hot vegetable oil until they just begin to show color on both sides.
Remove to a plate covered with parchment or waxed paper.
Gently press with a large, flat spatula until 1/2 thickness.
Add back into the hot oil for the second fry. Fry on both sides until nicely browned and crispy.
Drain on layers of toweling and season with sea salt and pepper.
The Passion Fruit Slaw
Add the dressing ingredients to a blender or processor. Purée until smooth.
Toss with the shredded cabbage and check for seasoning. I do this step last to minimize the cabbage getting limp in the dressing.
Notes
While the list of ingredients looks long, the recipe is really pretty simple and quick to make. Don't be intimidated!
We actually serve 3 per person for a light dinner with some tropical fruit, but they're perfect as an appetizer or tapa.
I use a pastry cutter to mash the avocado!
Macronutrients are an approximation only from MyFitnessPal.com
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Nutrition Information:
Amount Per Serving: Calories: 348 Total Fat: 13g Carbohydrates: 62g Protein: 24g
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